YIELD: Makes 5 servings
INGREDIENTS For Marinade: 2 limes, juiced 1/4 cup honey 6 cloves garlic, minced 2 T olive oil 2 tsp. sriracha pinch of salt 4 boneless, skinless chicken breasts
For Tacos:
10 flour or corn tortillas
12 oz. coleslaw mix (cabbage, broccoli, and carrots)
1 T honey
2 T lime juice
1 T vinegar
3 T mayonnaise
salt and pepper, to taste
DIRECTIONS Whisk together all marinade ingredients. Put marinade and chicken breasts into a resealable bag and allow chicken to marinate for at least 1 hour and overnight, if possible. Remove chicken from bag and grill until thoroughly cooked.
While chicken is grilling combine coleslaw mix, honey, mayonnaise, vinegar and lime juice in a large bowl. Stir until evenly coated. Salt and pepper to taste.
Cut grilled chicken into bite-sized pieces. Assemble your tacos with chicken and top with slaw.
Recipe courtesy of Mitzi Dulan, RD, CSSD, made for the National Honey Board